Potatoes Dominoes with Raclette Cheese


potatoes dominoes with raclette cheese topped with gherkin pickles and chopped chives

Potatoes are a very versatile ingredient. I owe part of the notoriety of my food truck to potatoes. If you know me at all, you know that my claim to fame for many, many years was a French fry dish; Pad Thai Fries. Crispy fries tossed in house made spicy Pad Thai sauce, bean sprouts, fresh cilantro and a wedge of lime. They were pretty epic and to this day, I still have people telling me they crave them. I'm now switching gears on potatoes these days and moving away from fries, to something a little more refined, but equally as addictive, delicious, a little unique and a little over the top. I was inspired by Francis Mallmann’s recipe for Potatoes Dominoes – thinly sliced potatoes, basted with butter, lined up together and angled to make a layer that gets crispy on the edges and creamy and tender in the middle. I lined up my potatoes on the plancha and basted them with melted butter mixed with garlic and fresh sage. The edges crisped up, the inside softened, and that garlic and sage butter added a great richness.


What I love about this recipe, is that it’s not something you would typically make on a bbq, but you can do it easily using the plancha on the Alchemy grill. It’s such a great recipe for entertaining and can be made as an appetizer or side dish to a beautiful steak. Honestly, this recipe was so good, I wouldn’t be surprised if you wanted to just make it as a full meal. Pure comfort, buttery potatoes and cheesy goodness.


Potato-gratin or scalloped potatoes is also a variation on thinly sliced potatoes and cheese, but I thought a melty layer of raclette-style cheese would up this potato recipe. I put a block of Emmenthal cheese straight on the plancha and let it melt and bubble. The trick here is to stick a fork in the top of the brick of cheese so you can easily remove it from the grill once it’s melted. After I pulled my potatoes off the grill, I took the Emmenthal cheese and with a metal spatula scraped off that gooey layer of melted cheese right onto my potatoes dominoes. I topped everything with chopped gherkin pickles and fresh chives, and it was a cheesy, buttery, crispy bite to remember. If you want to find out how to make my Potatoes Dominoes with Raclette Cheese, keep reading or jump to the full recipe.


cutting the skin of a potato to turn it into a brick shape

To prep your potatoes, cut off the ends, but don’t discard them. Using a sharp knife, slice off the skin on all sides of the potato, making sure to turn it as you go and shape it into an even brick. Clean off any extra skin by cutting it off.


thinly slicing the potato to make potatoes dominoes

The next step is to thinly slice your potato, keeping each slice in place and grouped together, to give the illusion that the potato is still whole.


the thinly sliced potatoes on the plancha

Carefully transfer the sliced potatoes onto the plancha, keeping all the slices together and standing upright. Place the reserved ends of the potatoes on the plancha, too.


chopped sage being put in a cast iron pan with chopped garlic

Chop your fresh garlic and finely chop your fresh sage and put both in a small cast iron pan.


cubes of butter, sage and fresh garlic in a cast iron pan going onto the plancha

Cut your sticks of butter into cubes and then add all three ingredients to a small cast iron pan. Place on the plancha and let the butter melt.


melted garlic and sage butter being poured over the potatoes on the plancha

Once the butter is melted, stir, and then spoon onto your potatoes. Let your potatoes cook in the butter, about 15-20 minutes, basting with butter about halfway through.


crispy potatoes being flipped on the plancha

Carefully flip your potatoes, keeping all the slices together, baste with more butter and allow to keep cooking.


melted butter bubbling under the potatoes dominoes on the plancha

Cook the potatoes until the exterior is brown and crispy and the interior is softened and cooked through, about another 15-20 minutes. Make sure to continue to baste with butter, about every 7-10 minutes.


a block of emmenthal cheese with a fork stuck in the top on the plancha

When your potatoes are almost finished, place your brick of Emmenthal cheese directly on the plancha. Stick a fork in the top to be able to easily remove it from the grill.



gherkin pickles being chopped

Chop your gherkin pickles and chives, set aside.


the potatoes dominoes being taken off the grill with melted emmenthal cheese in the background

When the bottom of the cheese has melted and is starting to bubble, it’s time to build. To build, remove your potatoes from the plancha and transfer to a plate.


melted cheese being scraped onto the top of the potatoes dominoes

Remove the Emmenthal cheese from the plancha, using that fork, and hold over your potatoes. With a knife or metal spatula, scrape off the melted layer of cheese onto the potatoes.


potatoes dominoes with melted emmenthal cheese topped with chopped gherkin pickles and chives

Top with the chopped gherkins, chopped chives and some salt. Dig in!


And now for the full recipe...


Potatoes Dominoes with Raclette Cheese

Makes 2 servings

Prep time: 15 minutes

Cook Time: 45 minutes

Total Time: 60 minutes


Ingredients:

2 Russet potatoes

1 tbsp sage, chopped

1 cup butter, cubed

3 cloves garlic, chopped

1 brick of Emmenthal cheese

5-7 Gherkin pickles, chopped

1 tbsp fresh chives, chopped


To prep your potatoes, cut off the ends, but don’t discard them. Using a sharp knife, slice off the skin on all sides of the potato, making sure to turn it as you go and shape it into an even brick. Clean off any extra skin by cutting it off. Then, thinly slice your potato, keeping each slice in place and grouped together, to give the illusion that the potato is still whole. Carefully transfer the sliced potatoes onto the plancha, keeping all the slices together and standing upright. Place the reserved ends of the potatoes on the plancha, too.

Chop your fresh garlic and finely chop your fresh sage. Cut your sticks of butter into cubes and then add all three ingredients to a small cast iron pan. Place on the plancha and let the butter melt. Once the butter is melted, stir, and then spoon onto your potatoes. Let your potatoes cook in the butter, about 15-20 minutes, basting with butter about halfway through. Carefully flip your potatoes, keeping all the slices together, baste with more butter and allow to keep cooking until the exterior is brown and crispy and the interior is softened and cooked through, about another 15-20 minutes. Make sure to continue to baste with butter.

When your potatoes are almost finished, place your brick of Emmenthal cheese directly on the plancha. Stick a fork in the top to be able to easily remove it from the grill. Chop your gherkin pickles and chives. When the bottom of the cheese has melted and is starting to bubble, it’s time to build.

To build, remove your potatoes from the plancha and transfer to a plate. Remove the Emmenthal cheese from the plancha, using that fork, and hold over your potatoes. With a knife or metal spatula, scrape off the melted layer of cheese onto the potatoes. Top with gherkins, chopped chives and some salt. Dig in.

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Matt Basile

MEET THE CHEF

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Chef Matt Basile is the founder of the Toronto-based street food brand, Fidel Gastro's, which, within four years, went from an underground sandwich pop-up to an internationally recognized food brand. Now almost a decade later, Matt has a still growing business of food experiences, restaurant consulting and new and exciting foodie-filled projects on the way. Matt always strives to be different in an industry steeped in tradition. Matt is also the author of the best-selling cookbooks Street Food Diaries and Brunch Life, and was the host of the travel food show Rebel Without a Kitchen for two seasons. More here!